John Clark and Beverly Kim, the husband-wife team behind this bright indie, have mastered their own brand of Asian fusion. Consider pineapple and hen egg on a mung bean pancake or coffee-cured cobia paired with grapefruit purée and heirloom radishes. The offbeat combos work well, and the spirited staff works hard to please.
Dishes We Liked
Bing bread ($4/half; $7/whole), crispy sesame seeds ($4), boudin noir ($10), hand-torn noodles with lamb sofrito ($15), hot pot ($38), No. 2 cocktail ($11)